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Paul's massaman sweet potato & eggplant curry

Added 11/Jun/2020

Vegan sweet potato and aubergine massaman curry

Source: Paul A.

For the paste

Serve with rice and/or flatbreads.

For the curry

Paste method

  1. Blend everything to paste


  1. Put a large pan for which you have a lid on a medium heat and, once hot, fry the paste, stirring constantly, for five minutes, until dark and glossy; take care it doesn’t catch and burn.
  2. Add the coconut milk little by little, stirring it into the paste as you go, then
  3. Throw in the aubergine and bring the lot up to a bubble.
  4. Add the sweet potato, cover the pot, turn down the heat to minumum and leave to cook for 20 minutes (or, preferably, an hour), until the aubergine has collapsed and the sweet potato is very tender. Stir occasionally.


While the curry is cooking, toast the coconut slices. Put a small frying pan on a medium flame and, once hot, toast the coconut for a couple of minutes, until golden brown on both sides, then tip out on to a plate.


  1. Scatter coriander leaves and (optionally toasted) coconut slices.